Recipe by Claire
We got on the spiralizing trend a few years ago and this has become a regular weekday dinner. It’s meat-free, quick and low calorie which ticks all the weeknight meal boxes. It’s even vegan if you don’t cover it with Parmesan. I’m a bigger fan than Chris is, but this delicious, salty Puttanesca sauce almost makes the idea of replacing pasta with courgetti palatable for him…. Almost
Cooking Time: 15 mins
3 Cloves of Garlic
1 x Red Onion
1 x Large Red Chilli
60 g Anchovies (I prefer the marinated ones from the Fridge, over the tinned ones)
3 Tablespoons of Capers
5 Tablespoons of Green Olives (seeds out if they have them)
1/2 Red Pepper - Sliced
1 x Tin of Tomatoes
The Juice of 1 Lemon
15 g Dill (or parsley) - Chopped
1 x Large Courgette
Salt / Pepper
Parmesan (if desired)
1. Finely chop the garlic, onion, chilli and anchovies.
2. Add about 1 tablespoon of rapeseed (or olive) oil to a frying pan. Add the chopped ingredients to the oil and fry for 1 minute.
3. Add the capers and chopped olives to the pan. Adding these early really brings out the saltiness of these ingredients. Add the sliced pepper and cook for a further 3 minutes, until the tomatoes are soft.
4. Add the can of chopped tomatoes and stir.
5. Allow the sauce to simmer as it thickens. The courgetti will add more liquid when you cook it, so you want the sauce to thicken up and not be too watery. This will help intensify the flavours as well.
6. While the sauce is simmering, use your spiralizer to spiralize the courgette. Make sure you break the spiralized strips of courgetti every 30cm or so, or otherwise you will have very long strands of courgette.
7. When the sauce has thickened up, season with salt and pepper to taste, add the juice of the lemon and the parsley. Give is a good stir.
8. Add the spiralized courgetti to the pan. The courgetti should only take about 3 minutes to cook. Stir it through the sauce to make sure it cooks evenly.
9. Serve topped with cracked black pepper and Parmesan.